CARROT GINGER SOUP vs. CRUSHED LENTIL SOUP
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
CRUSHED LENTIL SOUP has the most protein of the foods compared, at 6.1 g per 100g.
| Nutrient | CARROT GINGER SOUP | CRUSHED LENTIL SOUP |
|---|---|---|
| Protein | 0.4 G | 6.1 G |
| Total lipid (fat) | 2.8 G | 1.7 G |
| Carbohydrate, by difference | 4.4 G | 15.2 G |
| Energy | 40 KCAL | 95 KCAL |
| Total Sugars | 2.4 G | 0.87 G |
| Calcium, Ca | 16 MG | 17 MG |
| Iron, Fe | 0.14 MG | 1.9 MG |
| Sodium, Na | 111 MG | 126 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0.4 G | 0.22 G |
| Fiber, total dietary | - | 7.4 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.